Butter chicken Lasagna is the desi version of the classic Lasagna. In this recipe, the ultimate Butter chicken meets the classic lasagna. Butter Chicken also known as Murgh Makhani is a famous dish from India, packed with full of flavours. Marinated grilled chicken is cooked in a creamy buttery tomato sauce which awakens your taste buds instantly. And when this Indian beauty meets another beauty from Italy, they together make an ultimate combination you can’t resist.

Making Butter Chicken

This recipe has two parts: one is making the Butter Chicken gravy and the other is layering and baking the lasagna. I always wanted to make Lasagna at home but I had to try something that would suit my family’s taste buds and that’s when the idea of making butter chicken lasagna stuck my mind.

Ingredients needed to make Butter Chicken

• Boneless chicken cubes 600g
• Roughly chopped onion 1
• Roughly chopped tomatoes 2
• Salt to taste
• Ginger garlic paste 2 tsp
• Red chilli powder 2 tsp
• Garam Masala powder 1/4 tsp
• Cashews or almonds 5-6
• Single or double cream 100 ml
• Kasuri methi ( to garnish)
• Oil 4 tsp
• Butter 3 small cubes
• Boiled corn 100g ( this is because we are making lasagna)

How to marinate and cook chicken ?

In a bowl add 600g of boneless chicken. I used chicken thighs because it’s more juicy, you can even go for chicken breast or a combination of thighs and breast. Season the chicken by adding a teaspoon of red chili powder, salt, and a teaspoon of ginger garlic paste. Heat 2 tsp oil and a cube of butter in a pan, add the seasoned chicken, and cook on high flame until it’s tender. You can smoke it at the end with a piece of charcoal if you like but I would like to skip this step to keep it easy and simple. Once done tranfer the chicken to a bowl because we will cook the gravy in the same pan.

How to cook Butter Chicken Gravy?

Heat 2 tsp oil and 1 tsp butter in the same pan in which you cooked the chicken. Saute roughly chopped onions for a couple of minutes then add roughly chopped tomatoes, a teaspoon of ginger garlic paste, 5-6 cashews/almonds, salt to taste, a teaspoon of red chili powder, one quarter teaspoon garam masala, 150 ml water and let it come to a boil. Allow it to cool down and then blend it to form a smooth puree. Transfer the puree to the same pan (you can seive it before transferring but I would like to keep the crunch intact for the lasagna). Add the cooked chicken and allow the gravy to come to a boil. Add 100 ml cream, and boiled corn and mix everything. Garnish with some kasuri methi to add some extra flavor.

How to layer and bake lasagna?

Ingredients needed to make Butter Chicken Lasagna

• 8 boiled lasagna sheets
• Butter chicken gravy
• Cheese (cheddar and mozzarella)

Boil the lasagna sheet for exactly 8 minutes. Preheat the oven to 200 degrees Celcius. Grease the baking dish with some gravy, then arrange 4 boiled lasagna sheets across the baking dish, add a layer of the butter chicken gravy, then arrange four more lasagna sheets. Grease the top layer of the lasagna sheets with some gravy. Add a generous layer of the cheese on top. Bake it covered with foil for about 10 minutes and then uncover and broil for about 5 minutes. Cut into pieces and serve hot.

How to store and reheat Lasagna?

The lasagna stays good for about 3-4 days in the refrigerator. Once you are done eating for the day cover the leftovers with a foil and place the baking dish in the refrigerator. Once you are ready to eat reheat in the oven at 200 degrees until it starts to bubble again.

Print Recipe

Butter Chicken Lasagna

Dinner – Hybrid

Prep Time: 30 minutes – Cooking Time: 1 hour – Total Time: 1 hour 30 minutes

Butter chicken Lasagna is the desi version of the classic Lasagna. In this recipe, the ultimate Butter chicken meets the classic lasagna. Butter Chicken also known as Murgh Makhani is a famous dish from India, packed with full of flavours. Marinated grilled chicken is cooked in a creamy buttery tomato sauce which awakens your taste buds instantly. And when this Indian beauty meets another beauty from Italy, they together make an ultimate combination you can't resist.

Ingredients

• Ingredients to make butter chicken
• Boneless chicken cubes 600g
• Roughly chopped onion 1
• Roughly chopped tomatoes 2
• Salt to taste
• ginger garlic paste 2 tsp
• Red chilli powder 2 tsp
• Garam Masala powder 1/4 tsp
• Cashews or almonds 5-6
• Single or double cream 100 ml
• Kasuri methi ( to garnish)
• Oil 4 tsp
• Butter 3 small cubes
• Boiled corn 100g ( this is because we are making lasagna)
• Ingredients to make Butter Chicken Lasagna
• 8 boiled lasagna sheets
• Butter chicken gravy
• Cheese (cheddar and mozzarella)

Instructions

Steps to make Butter Chicken Gravy

1

Season 600g of chicken with 1 tsp red chili powder, 1 tsp ginger garlic paste, and salt. Heat 2 tsp oil and 1 tsp butter in a pan. Cook the seasoned chicken on high flame until it's nice and tender. Transfer it to a bowl and keep it aside

2

In the same pan heat 2 tsp oil and 1 tsp butter. Saute1 roughly chopped onions for a couple of minutes then add 2 roughly chopped tomatoes, a teaspoon of ginger garlic paste, 5-6 cashews/almonds, salt to taste, a teaspoon of red chili powder, one quarter teaspoon garam masala, 150 ml water and let it come to a boil.

3

Allow it to cool down and then blend it to form a smooth puree.

4

Transfer the puree to the same pan. Add the cooked chicken and allow the gravy to come to a boil. Add 100 ml cream, and boiled corn and mix everything. Garnish with some kasuri methi. The gravy is ready keep it aside for now.

Steps to layer and bake lasagna

5

Boil the lasagna sheet for 8-10 minutes. Preheat the oven to 200 degrees Celcius.

6

Spoon some of the butter chicken gravy into the base of the baking dish, then cover 4 boiled lasagna sheets. Add most of the butter chicken gravy( reserve a couple of spoons for the top ).

7

Now cover the rest of the 4 boiled lasagna sheets and spoon the remaining gravy on top.

8

Scatter cheddar and mozzarella cheese all over the top generously. Bake at 200 degrees covered with foil for about 10 minutes and then uncover and broil for about 5 minutes. Cut into pieces and serve hot.